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CLUBS AND PUBS MANAGER AUTUMN 2017 • 43
FOOD AND EQUIPMENT
Texan will tell you that the signature dish of the Lone Star
State is beef brisket. And the true test of a good brisket? You
won’t even need a fork to pull it apart – so silky and molten is
the fat that the meat simply falls apart with the faintest nudge.
There are two things you should know about brisket. Firstly,
brisket comes from the chest of the cow, which is extremely
rich in collagen. This is why, over a long cooking time,
the fat renders perfectly and gives you a burst of flavour
incomparable to many other cuts. Secondly, the fattier the
meat, the moister and more flavoursome the brisket – this is
called moist brisket. There’s also lean brisket (don’t worry, it
still comes with a decent saddle of fat).
You might not want to get any old recipe, though – the real
masters of the Texan barbecue craft are the pitmasters,
and they’re the ones with the secrets to the most
succulent pieces of barbecued meats, including sticky
ribs, juicy steaks and the crowd-pleaser that is brisket.
BRINGING THE TEXAN OUTDOORS INTO
THE KITCHEN
Baffled by a barbecue? You don’t need to be a pitmaster
to serve up a delectable plate of ribs or a tender portion of
brisket. Just remember, barbecuing, as a cooking method,
uses a closed lid and indirect heat to surround the
meat – as long as you understand that, then your Texan
cooking adventures know no bounds. While many Texan
barbecues are large-scale productions, there’s no reason
you can’t replicate the smells and tastes of classic Texan
barbecue in a smaller-scale indoor environment. Many of
Murphy’s recipes lend themselves to this approach.
PREPARING A CLASSIC TEXAN DISH
Now that you know that Texan barbecue centres on
slow-cooked beef, with the occasional appearance of
pork, you can start thinking about how you would plan a
dish like this in advance. It’s a relatively fuss-free process;
something you can put together and forget about for the
next six, seven or eight hours. Once the time is up, you’ll
go to the barbecue to find a tender and delicious piece
of meat just waiting to be consumed.
Of course, there is specialty equipment designed to
cook the meat the way a traditional Texan pit would do:
heavy-duty offset smokers are available on the market,
which you can use with either wood or charcoal.
We asked Murphy what would be the easiest way to
achieve a true Texan-style barbecue in a commercial
kitchen, and he says, ‘The steel barbecue. Once it is
built, it will last forever’.
Continued on page 46
Murphy’s Potato Fans